30+ Peach Canning Recipes

Peach canning recipes are how you hold onto summer long after the last fuzzy peach disappears from the farmstand. From a pantry row of golden canned peaches to peach jam, jelly, butter, salsa, and pie filling, there’s a way to put up just about every peach you can get your hands on.

There’s really nothing like a fresh summer peach, and now that there are cold hardy zone 4 peaches, we’re working on growing them up here in the north country. It’ll be a while before our young trees are really producing, but I’ve been pulling together all my peach canning recipes so I’m ready when they do.

For now, we’re still buying cases of southern peaches every summer, and our local food co-op trucks up a load of them once the season hits. If you live somewhere you can trip over peaches all summer long, I’m a little jealous of you. But if you’ve got the peaches, I’ve got the canning recipes, so let’s get these babies into jars.

Peaches are naturally acidic enough for water bath canning, which makes them one of the friendlier fruits to start with if you’re newer to putting up fruit. Every recipe here comes from a tested source like the National Center for Home Food Preservation, the Ball Blue Book, or a trusted extension service. Some are recipes I’ve made and photographed in my own kitchen, and others link out to canning sites I rely on for the flavors I haven’t gotten around to yet.

Canning Peaches in Syrup, Honey & Juice

Plain canned peaches are the place most people start, and for good reason. A shelf of them means peach cobbler in January, peaches over oatmeal in the spring, and a quick dessert anytime you crack a jar.

You can pack them in a light or medium syrup, in honey, or in plain juice or water if you’d rather skip the added sugar. The processing time stays the same no matter which packing liquid you choose.

• Canning Peaches in Syrup or Juice walks through hot pack, raw pack, and syrup options step by step.

Peach Jam Recipes

Peach jam is the recipe I reach for when I have a few too-soft peaches that won’t last another day. Peaches are low in natural pectin, so most jam recipes either add a box of pectin for a quick set or cook a little longer for a softer, old-fashioned spread.

You can play with the flavor endlessly here. Peaches take beautifully to other berries, warm baking spices, or a little chili heat, so it’s worth keeping a few variations on the shelf.

• Classic Peach Jam is a simple small-batch jam with a bright peach flavor
• Blueberry Peach Jam combines two summer fruits into one deep-flavored spread
• Low Sugar Peach Jam uses Pomona’s pectin to set with far less sugar
• Spiced Peach Jam adds cinnamon, nutmeg, and cloves for a cozy version
• Jalapeno Peach Jam brings sweet heat that’s wonderful over cream cheese
• Maple Vanilla Peach Jam leans on maple syrup and vanilla for a mellow sweetness
• Blackberry Peach Jam mixes late-summer blackberries into the peaches

Peach Jelly Recipes

Peach jelly takes a little more work than jam because you’re straining the fruit down to clear juice, but the payoff is a smooth, glistening spread with none of the pulp. Peaches are low in pectin, so most peach jellies call for a box of commercial pectin to get a reliable set.

It’s also a clever way to use up peels and pits, since there’s a lot of flavor left in the scraps after you’ve canned a batch of plain peaches. Nothing goes to waste, and you get an extra few jars out of the same box of fruit.

• Peach Jelly turns fresh peach juice into a smooth, seedless spread
• Peach Peel Jelly rescues the peels and pits left over from canning peaches
• Jalapeno Peach Jelly adds peppers for a sweet-hot appetizer jelly
• Peach Plum Jelly blends two stone fruits for a more complex flavor
• Peach Blossom Jelly uses spring fruit-tree blossoms steeped into a delicate floral jelly

Peach Butter Recipes

Peach butter is a low-fuss way to put up a lot of peaches at once, since you cook the fruit down slowly until it’s thick and spoonable with no pectin required. It’s smoother than jam and lovely stirred into yogurt or spread on toast.

If you’d rather not stand at the stove stirring, a slow cooker does most of the work for you. Just let it reduce low and slow, then can it up once it mounds on a spoon.

• Old-Fashioned Peach Butter cooks peaches down into a thick, spiced spread
• Vanilla Honey Peach Butter sweetens with honey and a vanilla bean
• Spiced Peach Butter adds warm baking spices to the pot

Peach Pie Filling Recipes

A jar of peach pie filling on the shelf means you’re already halfway to pie on a busy night. It’s just as good spooned over ice cream, pancakes, or pound cake when you don’t feel like baking at all.

These recipes use Clear Jel, the only thickener tested as safe for canning pie filling. It holds the right consistency through processing and storage, where flour or cornstarch can turn cloudy or unsafe.

• Canning Peach Pie Filling makes a classic spiced filling ready to bake into pie
• Strawberry Peach Pie Filling combines berries and peaches in one jar

Peach Sauce & BBQ Sauce Recipes

Peaches and savory flavors are a natural pair, and a canned peach sauce or barbecue sauce gives you a head start on dinner all winter. A sweet peach sauce is lovely over pork or in a parfait, while peach BBQ sauce brings a fruity backbone to grilled chicken and ribs.

Be sure to follow a tested recipe for any of these, since the added vinegar, sugar, and aromatics all change the acidity. That’s especially true for the barbecue sauces, which need the right acid balance to be shelf-stable.

• Peach BBQ Sauce for canning or freezing, with a sweet-tangy finish
• Fresh Peach Sauce is a simple sweet sauce for desserts and breakfasts
• Peppery Peach Sauce balances sweet peaches with black pepper for meats
• Raspberry Peach Sauce blends the two fruits into a pourable dessert sauce

Peach Juice, Nectar & Syrup Recipes

When you want to drink your peaches rather than spread them, nectar, concentrate, and syrup are the way to go. Peach nectar keeps the soft fruit pulp for a thick, juicy sipper, while a lemonade concentrate gives you peach lemonade by the glass all year.

Peach syrup is the thinner pour of the bunch, made for pancakes, waffles, and cocktails. A few jars of any of these stretch the peach season well into winter.

• Peach Nectar is a thick, naturally sweet peach drink to can in jars
• Peach Syrup makes a pourable syrup for pancakes, drinks, and desserts
• Peach Lemonade Concentrate cans down to a concentrate you dilute by the glass
• Vanilla Peach Syrup adds a vanilla note to the finished syrup

Peach Salsa Recipes

Peach salsa is where summer fruit meets a little spice, and it’s the jar I’m always glad I made once chip-and-dip season rolls around. Some versions lean on tomatoes for a more traditional salsa, while others skip them entirely and let the fruit take center stage.

As with any salsa for canning, stick to a tested recipe so the acid balance stays safe. Changing the ratio of peppers, onion, and acid is what gets home canners into trouble, so it’s not the place to freelance.

• Peach Salsa is a fruit-forward salsa made without tomatoes
• Summer Fruit Salsa with Honey & Balsamic pairs peaches and pears for a sweeter dip
• Roasted Tomato Peach Salsa roasts the tomatoes first for a deeper flavor
• Peach Salsa with Tomatoes is a classic tomato-based salsa with peach added in

Pickled Peaches & Peach Chutney Recipes

Pickled peaches are an old Southern tradition, sweet and tangy and right at home next to a holiday ham or a summer picnic spread. They’re a good gateway into pickling fruit if you’ve only ever pickled cucumbers before.

Peach chutney goes a step further into spiced, savory territory, with vinegar, onion, and warm spices cooked down together. That makes it a natural alongside grilled meats, curries, and a cheese board.

• Classic Southern Pickled Peaches are whole or halved peaches in a sweet-spiced brine
• Gingery Pickled Peaches add fresh ginger for a little bite
• Peach Chutney is a spiced, savory-sweet condiment for meats and cheese
• Honey Sweetened Peach Chutney uses honey in place of refined sugar
• Ginger Peach Chutney brings extra warmth from ginger and spices
• Mango Peach Chutney blends tropical mango with the peaches

Other Ways to Preserve Peaches

Canning isn’t the only way to keep peaches around past the season. If your jars are full or you’d rather skip the canner, freezing and dehydrating are both simple and need almost no special equipment.

And if you have a glut of very ripe fruit on your hands, a batch of peach wine is a fun project for anyone who likes to ferment. It’s a good use for the soft, bruised peaches that aren’t pretty enough for the jar.

• Peach Wine ferments ripe peaches into a light homemade wine
• How to Freeze Peaches keeps fresh peaches in the freezer for smoothies and baking
• How to Dehydrate Peaches makes chewy dried peaches and fruit leather

However you put them up, the goal is the same. Buy or pick more peaches than feels reasonable while they’re at their peak, spend an afternoon in a warm, peach-scented kitchen, and fill the pantry with summer.

Come February, when there’s snow on the ground and nothing worth eating at the grocery store, a jar of peaches tastes like a small miracle. That’s the whole point of canning, and peaches make the case better than almost anything.

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